Slow Cooker Pumpkin Oatmeal

Why would I be making a pumpkin dish in this summer heat?  Well, because our refrigerator's compressor died and I have lots of processed garden grown pumpkin in the freezer that defrosted and I can't let go to waste!  This recipe from a bookmark a decade ago from the Heart Association recommends I eat more sugar than I'd typically eat for breakfast along with dairy milk.  This works with any other sweetener or dairy free milk which is more my taste.  The pumpkin and spices along with the slow cooked oats are what makes this good... the dairy and refined sugar isn't really need but for fussier guests I follow as directed!

The New American Heart Association Cookbook, 8th Edition: Revised and Updated with More Than 150 All-New Recipes

2 cups uncooked steel cut oats
1/2 cup light brown sugar, firmly packed
1 1/2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
6 cups water
1 cup low fat half and half
1 cup raisins
1 teaspoon vanilla extract
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TOPPINGS
2 tablespoons light brown sugar, firmly packed
2 teaspoons light brown sugar, firmly packed
1/4 cup walnuts, chopped
1 tablespoon walnuts, chopped
1 teaspoon walnuts, chopped

1. Lightly spray a 3.5-4 quart slow cooker with cooking spray.

2. In a large bowl, stir together the oats, 1/2 cup brown sugar, cinnamon and nutmeg.  Stir in the pumpkin.  Gradually stir in the water and half and half.  Stir in the raisins and vanilla.

3. Ladle the mixture into the slow cooker.  Cook, covered, on low for 7.5-8.5 hours.  Serve topped with the remaining brown sugar and walnuts.

Notes: Refrigerate any leftover oatmeal for up to 3 days.  Put the desired amount in a microwaveable bowl, cover it and reheat it in the microwave at 100% power (high) adding a bit of fat free milk as necessary for the desired consistency.  (The chilled oatmeal will have thickened).